Current Research in Agricultural and Food Science Vol. 1

Authors

Dr. Kristina Mastanjević, (Editor)
Assistant Professor, Faculty of Food Technology, University of Osijek, Croatia.
Hemin Nuradden Mohammed
Department of Animal Production, Faculty of Agricultural Sciences, Sulaimani University, Iraq.
Eswari Beeram
Sree Vidyanikethan Degree College, Rangampet, Tirupati, Andhra Pradesh, India.
B. J. Divya
Sri Venkateswara University, Andhra Pradesh, India.
C. Pallavi
Sri Venkateswara University, Andhra Pradesh, India.
H. Demir
Department of Nutrition and Dietetic, Faculty of Health Science, Yeditepe University, 34755, İstanbul, Turkey.
B. B. Demir
Medical School Faculty, Yeditepe University, 34755, İstanbul, Turkey.
Tapasi Polley
Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata -700032, India.
Uma Ghosh
Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata -700032, India.
Shalem Shiekuma
Department of Nutrition and Dietetics, College of Food Technology and Human Ecology, Federal University of Agriculture, Makurdi, Benue State, Nigeria.
Moses Ukeyima
Department of Nutrition and Dietetics, College of Food Technology and Human Ecology, Federal University of Agriculture, Makurdi, Benue State, Nigeria.
Msendoo, Janet Ahuah
Department of Food Science and Technology, College of Food Technology and Human Ecology, Federal University of Agriculture, Makurdi, Benue State, Nigeria.
Idoko Blessing
Department of Food Science and Technology, College of Food Technology and Human Ecology, Federal University of Agriculture, Makurdi, Benue State, Nigeria.
Terzungwe Tughgba
Department of Theriogenology, College of Veterinary Medicine, Federal University of Agriculture, Makurdi, Benue State, Nigeria.
Makalao Mouti Marceline
Department of Life and Earth Sciences, Bongor Normal Higher School, Chad.
Alfred S. Traore
Department of Biochemistry and Biotechnology, Research Center in Biological, Food and Nutritional Sciences (CRSBAN), Unit of Formation and Research in Life and Ground Sciences, University Ouaga, BP: 7021, Ouagadougou, Burkina Faso.
B. Esguerra, Denise
Institute of Human Nutrition and Food, College of Human Ecology, University of the Philippines Los Banos, Philippines.
A. Barrion, Aimee Sheree
Institute of Human Nutrition and Food, College of Human Ecology, University of the Philippines Los Banos, Philippines.
G. Yee, Marites
Institute of Human Nutrition and Food, College of Human Ecology, University of the Philippines Los Banos, Philippines.
I. Bayna-Mariano, Recylyn
Institute of Human Nutrition and Food, College of Human Ecology, University of the Philippines Los Banos, Philippines.
Pugazhenthi Thirumalai Rengasamy
Department of Livestock Products Technology (Dairy Science), Madras Veterinary College, Tamil Nadu Veterinary and Animal Sciences University (TANUVAS), Chennai – 600 007, Tamil Nadu, India.
Ayyadurai Kantharimuthu
College of Food and Dairy Technology, TANUVAS, Koduveli, Chennai–600 052, Tamil Nadu, India.
Elango Ayyasamy
Veterinary College and Research Institute, TANUVAS, Salem–636 112, Tamil Nadu, India.
Tensingh Gnanaraj Paulpandi
Tamil Nadu Veterinary and Animal Sciences University, Chennai–600 051, Tamil Nadu, India.
Ana F. Vinha
FP-ENAS (Unidade de Investigação UFP em Energia, Ambiente e Saúde), CEBIMED (Centro de Estudos em Biomedicina), Universidade Fernando Pessoa, Porto, Portugal and REQUIMTE/LAQV, Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal.
Carla Sousa
FP-ENAS (Unidade de Investigação UFP em Energia, Ambiente e Saúde), CEBIMED (Centro de Estudos em Biomedicina), Universidade Fernando Pessoa, Porto, Portugal.
Marta O. Soares
INNFACTS, CESPU - Cooperativa de Ensino Superior Politécnico e Universitário, Gandra, Portugal.
Sérgio V. P. Barreira
FP-ENAS (Unidade de Investigação UFP em Energia, Ambiente e Saúde), CEBIMED (Centro de Estudos em Biomedicina), Universidade Fernando Pessoa, Porto, Portugal.
E. N. Mbah
Department of Agricultural Extension and Communication, University of Agriculture, Makurdi, Nigeria.
R. K. Jiriko
Department of Agricultural Extension and Communication, University of Agriculture, Makurdi, Nigeria.
N. E. Amah
Federal College of Animal Health and Production Technology, Vom, Plateau State, Nigeria.
Jack A. Ofori
Department of Nutrition, Food and Exercise Sciences, 420 Sandels Building, Florida State University, Tallahassee, FL 32306-1493, USA.
Yun-Hwa P. Hsieh
Department of Nutrition, Food and Exercise Sciences, 420 Sandels Building, Florida State University, Tallahassee, FL 32306-1493, USA.
Do Tan Khang
Biotechnology and Development Institute, Can Tho University, Vietnam.

Synopsis

This book covers all areas of agriculture and food science. The contributions by the authors include  canned chicken meat, sensory evaluation, L-Arginine, ischemia, glutamate, vasodilation, nitric oxide, pomegranate (Punica granatum L.) seed, grape (Vitis vinifera L.) seed, fatty acid, alkaline protease, casein, submerge fermentation, sorghum, tigernut, wild fruits, traditional manufacturing processes, nutritional value, proximate composition, antioxidant activity, phytochemical, beta-carotene, Tino-tino(Physalis peruviana), flavonoids, milk and milk products, pesticide residues, hapten synthesis, DDT-BSA conjugate, avocado fruit, by-products, nutritional composition, bioactive compounds, livelihood, strategy, food security, dietary diversity, nutritional status, monoclonal antibody, porcine blood, ingredients, brown rice, germinated brown rice, bioactive, total phenolic content, total flavonoid content etc. This book contains various materials suitable for students, researchers and academicians in the field of agriculture and food science.

Chapters

  • Chapter 1
    A Comprehensive Study of Some Physico-chemical, Sensory and Bacteriological Characteristics of Canned Chicken Meat Imported to Sulaymaniyah Markets, Iraq
    Hemin Nuradden Mohammed
  • Chapter 2
    L-Arginine as a Dietary Supplement and Its Role in Management of Sickle Cell Anaemia and Ischemia
    Eswari Beeram, B. J. Divya, C. Pallavi
  • Chapter 3
    Comparison of Chemical Composition of Pomegranate (Punica granatum L.) and Grape (Vitis vinifera L.) Seed Oils Obtained by Extraction
    H. Demir, B. B. Demir
  • Chapter 4
    Studies on Optimization Process Parameters for Production of Alkaline Protease by Using Isolated Strain of Alternaria alternata TUSGF1
    Tapasi Polley, Uma Ghosh
  • Chapter 5
    Investigating the Effect of Sorghum-tigernutIbyer (A Traditional Gruel) on the Fasting Blood Glucose Levels of Alloxan-induced Diabetic Rats
    Shalem Shiekuma, Moses Ukeyima, Msendoo, Janet Ahuah, Idoko Blessing, Terzungwe Tughgba
  • Chapter 6
    Hygienic Quality and Nutritional Composition of Jujube Cakes, Nere Cakes and Nere Plus Jujube Cakes Produced in Chad
    Makalao Mouti Marceline, Alfred S. Traore
  • Chapter 7
    Proximate Composition, Antioxidant Activity, Phytochemical, and Beta-Carotene Contents of Tino-Tino (Physalis peruviana)
    B. Esguerra, Denise, A. Barrion, Aimee Sheree, G. Yee, Marites, I. Bayna-Mariano, Recylyn
  • Chapter 8
    Development of Elisa Kit for the Assay of Dichlorodiphenyltrichloroethane in Milk and Milk Products and Comparision with Gas Chromatography
    Pugazhenthi Thirumalai Rengasamy, Ayyadurai Kantharimuthu, Elango Ayyasamy, Tensingh Gnanaraj Paulpandi
  • Chapter 9
    Avocado and Its By-products: Natural Sources of Nutrients, Phytochemical Compounds and Functional Properties
    Ana F. Vinha, Carla Sousa, Marta O. Soares, Sérgio V. P. Barreira
  • Chapter 10
    Urban Agriculture and Household Food Security in Cities
    E. N. Mbah, R. K. Jiriko, N. E. Amah
  • Chapter 11
    Critical Study on Immunodetection of Porcine Red Blood Cell Containing Food Ingredients Using a Porcine-Hemoglobin-Specific Monoclonal Antibody
    Jack A. Ofori, Yun-Hwa P. Hsieh
  • Chapter 12
    Bioactive Ingredients in Germinated Brown Rice and Its Consumption
    Do Tan Khang
Cover for Current Research in Agricultural and Food Science Vol. 1
Published
July 29, 2020

Details about the available publication format: Purchase Book

ISBN-13 (15)
978-93-89816-14-3

Details about the available publication format: PDF

ISBN-13 (15)
978-93-89816-15-0

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